Batata bil sanieh

Name: Batata bil sanieh
Total time: 4200 s
Yield: 6 servings
Cuisine: British
Ingredients: 8 potatoes, boiled; To taste, salt; 1/4 cup butter; 1/2 cup milk; 2 tbsp. olive oil; 1/2 kg ground chicken; 1 onions, diced; 1/2 tsp. black pepper; 1 tsp. allspice; 1/2 tsp. cinnamon powder; 1/2 cup walnuts, coarsely chopped; 3 tbsp. pine nuts, slightly toasted (optional); 2 tbsp. pomegranate molasses; As required, breadcrumbs

Sarvat Hanif @sarvathanif

Canada

A simple, homey comfort food, Batata bil Sanieh known as Lebanese Shepherd‘s Pie, is a casserole consisting of cooked, spiced mixture of ground meat, nuts between two layers of creamy mashed potatoes, topped with breadcrumbs and baked to perfection! The filling mixture is called “Hashweh”.

Also known batata soufflé, batata bil sanieh means “potato in a tray” in Arabic. This classic Lebanese Shepherd’s pie is really easy to make, and such a comfort dish, both filling and delicious.

You basically make mashed potatoes; cook some ground beef with onion, garlic, and a bit of spices, and layer in a baking dish. This would work great with leftover cooked ground beef or mashed potatoes.

I used ground chicken instead of ground beef. The pomegranate molasses adds a dash of tanginess to the beef mixture. You can substitute it for a squeeze of lemon juice.

Pine nuts are also optional. Don’t stress, like me, if you do not have them. You can use frozen vegetables like carrots and peas also. I made half with nuts and the other half with frozen vegetables and nuts.

Lebanese Potato Souffle offers a perfect blend of flavors and textures, but it’s also a versatile dish that suits any occasion. Whether you’re planning a quiet family dinner or a lively gathering with friends, this dish will surely impress.

You can serve this pie with simple green salad such as Lebanese Fattoush Salad, or Tabbouleh Salad. LR

I used ground chicken instead of ground beef. The pomegranate molasses adds a dash of tanginess to the beef mixture. You can substitute it for a squeeze of lemon juice.

You can serve this pie with simple green salad such as Lebanese Fattoush Salad, or Tabbouleh Salad. LR

Sarvat Hanif @sarvathanif

Canada

I used ground chicken instead of ground beef. The pomegranate molasses adds a dash of tanginess to the beef mixture. You can substitute it for a squeeze of lemon juice.

You can serve this pie with simple green salad such as Lebanese Fattoush Salad, or Tabbouleh Salad. LR

I used ground chicken instead of ground beef. The pomegranate molasses adds a dash of tanginess to the beef mixture. You can substitute it for a squeeze of lemon juice.

You can serve this pie with simple green salad such as Lebanese Fattoush Salad, or Tabbouleh Salad. LR

Saved

Ingredients

1 hour 10 minutes

6 servings

8potatoes, boiled
To taste, salt
1/4 cupbutter
1/2 cupmilk
2 tbsp.olive oil
1/2 kgground chicken
1onions, diced
1/2 tsp.black pepper
1 tsp.allspice
1/2 tsp.cinnamon powder
1/2 cupwalnuts, coarsely chopped
3 tbsp.pine nuts, slightly toasted (optional)
2 tbsp.pomegranate molasses
As required, breadcrumbs

Saved

Steps

1 hour 10 minutes

1

Heat olive oil in a frying pan over medium heat and add the chopped onions and salt. Cook until wilted stirring frequently, about 10 minutes.
2

Add the ground chicken, salt and spices and mix with the cooked onion. Stir to break up the clumps of meat.
3

Cook until meat is browned, then lower heat to medium- low and let cook for another 10 minutes.
4

Fold in chopped walnuts, toasted pine nuts and pomegranate molasses and mix well. Cook for additional 5 minutes.
5

Remove from heat and set aside.
6

Preheat oven to 375 F and lightly spray a casserole dish.
7

Mash the potatoes with salt, milk and butter until smooth, adding a little extra milk if needed. The consistency should be creamy, rather than watery.
8

Divide mashed into two even halves.
9

With slightly wet hands, spread the first layer of mashed potatoes, by flattening it across the casserole dish to form a smooth layer.
10

Add a layer of the chicken mixture- spread it across the mashed potato layer and press it down with a spoon.
11

Add the last and top layer of the other half of mashed potatoes, also by flattening it until forming a smooth layer.
12

Sprinkle the top with the breadcrumbs and for about 30-35 minutes or until golden brown.
13

Remove and allow to cool for 10 minutes before serving.